Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.


Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.


These burgers just came together beautifully.  Since I had made black bean burgers in the past (that are friggen AMAZING!!!) I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

*looks at you*  WAIT!!!  I just got a genius thought!  This would be AMAZING as a vegetarian meatloaf!!!  OMG OMG OMG OMG!!!  Oh I’m so totally making that!


My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet  as this mixture is soft and will stick to dry hands.  Plus it helps making shaping them so much easier.  As you can see by the pictures they are super moist and juicy inside.  I just love how you can see the different ingredients and textures.  That peek-a-boo look of pieces of broccoli just make the pictures (plus the taste!).  Honestly I’m not sure if I’d change the veggies I put in these as they were honestly one of the best burgers (meat or bean) that I’ve ever had. Well wait, maybe shredded zucchini next time.  THAT would rock in these!

But yeah as I was saying the flavor profile on these are incredible.  Portabellas are beefy and meaty in texture. To me they mimic beef/steak.  And by adding in the other seasonings these taste like beef.  I literally was blown away by the flavor of these.


You could easily serve these on burger buns (go with a Brioche onion bun) or do what I did and nestle one in a few bib lettuce leaves, top it with some hummus and maybe a slice of cheese.  I ate these for breakfast and lunch for 3 days straight because I couldn’t get enough of them!  I couldn’t have asked for a more perfect veggie burger as I just went and created it.  Yes I am tooting my own horn on this (BEEP BEEP) as seriously these rocked my world in a big way!

It’s funny as when I was heating these up at work for lunch so many people would come into the kitchen and say “What is that smell?  It smells amazing!  Lori what did you make??”. Then when I showed them their eyes lit up like a Christmas tree.  So I managed to lose one every day to passers-by as they wanted to taste.  I didn’t mind though as I find that to be such a huge compliment.  What’s funny is I’d tell them it was all veggies and then a few guys would argue with me saying “It can’t be as it tastes like beef!  There has to be beef in there!”  but I would  just shake my head no over and over.  So yeah if you can get people arguing with you over a veggie burger tasting so much like beef that they question if it’s really just veggies then you’ve created something pretty amazing!


So even if you’re a hardcore carnivore I’m asking you to give this a shot. You will LOVE these! And yes if you really wanted to you could add some beef in with the mix but you’ll have to adjust your cooking time to ensure the beef is cooked all the way through but honestly I wouldn’t as these are perfect just the way they are.  I would not steer you wrong on this!


5.0 from 184 reviews
Chunky Portabella Veggie Burgers
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  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce


357 Responses to “Chunky Portabella Veggie Burgers”

  • Teri says:

    I think these look and sound amazing! Is there anything I could substitute beans for? I love everything else but I really don’t care for most beans. I do like green beans, would that work? Or totally change the taste? Thanks!

    • TKWAdmin says:

      I’ve not made them without beans. Green beans won’t work though – different structure/texture. You could use tofu in place of the beans. Do you like chickpeas? You could use those (they are delicious in this recipe!)

      Best Kitchen Wishes!

  • Megan says:

    I love these! I even made my mom a believer in veggie patties since she was convinced they were going to be gross.

    I have made these a few times and I actually prefer baking them in the oven. I did 375 for 20 minutes the first side and then 15 the second side on a greased pan. They got crispy on the outside but stayed moist inside. I will definitely do them in the oven from now on since it saves me the mess of the frying pan!

  • Ursa says:

    Steel cut oats are a much healthier and higher protein binding addition than bread crumbs. I switched years ago, and I get raves on my meatloaves & burgers (buffalo, turkey, beef, veggie)

  • Lizette says:

    I just made this today and they we were delicious. I replaced the planko with quinoa and parmesan cheese with Monterey Jack cheese. My two year old daughter loved them so this recipe is a keeper for sure. I added avocado and tomato on top and wrapped them up in lettuce. Thank you for sharing this recipe!

    • TKWAdmin says:

      Thank you so much Lizette! I love the swap of quinoa too! I do that often – just gives it a different taste and texture! And that’s awesome your 2 year old princess loved them too! That so made my day!

      Best Kitchen Wishes!

  • Lino says:

    Tried them today and they are pretty nice, but I´m not 100% satisfied with the result. I cut the recipe in half (because I´m just one person and have no fridge or anything else for the next 1-2 weeks O.O) and had no steak seasoning so I had to improvise the spices.

    I kinda like the texture, but I really have to try them out again. It was a bit too much garlic, but that was my fault. Anyway, it was a nice Dinner with thin slices of tomatoes, selfmade aioli and baby spinach. Thanks for the recipe, I´ll try it again soon 🙂

    • TKWAdmin says:

      Hi Lino!

      Yeah the big key to this recipe is that steak seasoning. That, along with using portabella mushrooms, is what gives the burger that “meaty”/”beefy” taste. What I think I love most about this recipe is honestly the other ingredients – broccoli, etc you can use in different veggies. It lends itself very nicely to your tastes. Definitely give it a try again 🙂

      Best Kitchen Wishes!

  • Anne says:

    Made these just now. I messed up big time. Used 4 large eggs instead of the 3 extra large and 4 large eggs was way too much. I substituted cooked quinoa for the panko because I am grain free. I ended up adding more portabello and mashed black beans in hopes they would hold together. Epic fail! I have them in the freezer now and am thinking maybe I should just take them out and bake them in the oven in hopes they will dry out some. I cooked 2 in a pan and they were way too moist and totally fell apart. The taste however is AMAZING. Next time I make them I will let you know how it works with less eggs. I really want these to work without using the panko.

    • Anne says:

      Follow up- ended up making again without any eggs and used the quinoa. Another fail. It was already too moist without the egg so adding it in would have made it soupy again. I so wanted it to work. It definitely needs something that will absorb all that moisture.

      • TKWAdmin says:

        Hi Anne!

        So with quinoa, it’s already cooked which means it’s absorbed the moisture already by the time you put it in the veggie burger mixture. So by adding it, you’re just adding texture, not an actual binder like breadcrumbs. Since you’re grain free, have you tried almond or nut meal? That I have heard works.

        If I had some on hand I’d test it out for you but I don’t 🙁

        Best Kitchen Wishes!

        • Just made these and had no broccoli and no panko so I subbed asparagus for the broccoli and a combo of almond flour and gorgonzola cracker crumbs for the bread. Turned out great so I would say almond flour is a thumbs up! 🙂

  • Diane says:

    I plan on making these but before I do want to know what you put on them? Do you put sliced tomatoes? Lettuce? Ketchup? Just wondering because these look really good and I try to make a meal that is meat free at last once a week and this looks something hubby and I will both like. Any feedback would be appreciated.

    • TKWAdmin says:

      Hi Diane!

      Honestly you can put whatever you want one these. They are a ‘burger’ so go with what you like. I prefer cheese, arugula and onion marmalade!

      Best Kitchen Wishes!

  • VV says:

    I do not do dairy or eggs. I substituted the eggs with Hannah sweet potatoes. Baked them and pulled the flesh out, let them cool and mashed with all of the other ingredients. Also used Vegan Go Veggie Parmesan cheese and vegan Worcestershire sauce.

    Came out AMAZING!

    • TKWAdmin says:

      Thank you so much!!! I often do Sweet potatoes in mine! You need to check out my Sweet Potato Meatballs recipe on here then! You’ll LOVE IT! That’s a great trick about the sweet potatoes for eggs! Thank you!!!

      Best Kitchen Wishes!

  • Courtney says:

    I rarely comment on something but I just HAD to stop by and let you know how AMAZING these are. First off- I am NOT a mushroom person. Just have never been a fan. I even pick out the tiny pieces in cream of mushroom soup. When I saw your recipe on Pinterest, however, I was intrigued. They just looked so good. So I decided to try them out. I made them today (and even added zucchini like you mentioned!). I ended up making 9 smaller size patties. I had cooked regular burgers for my husband for lunch and I just dumped out the grease from his and used what was left coated on the pan to cook my veggie burgers. Oh. My. Gosh. SO GOOD! I ate TWO for lunch! Even my severely picky husband though they tasted pretty good. I am going to share this recipe with everyone I know! Thanks for sharing 🙂

    • Courtney says:

      Oh- Also. I did 1/4 cup grated parm. and 1/2 cup of an Asiago, Romano, Parmesan shredded blend. So good!

    • TKWAdmin says:

      Thank you so VERY VERY much Courtney! That really means a lot to me. I think the key to this recipe is using the portabello mushrooms. They have a ‘beefy’ taste and to me, when combined with the seasoning taste like beef. And that’s awesome the hubby liked them too!

      Best Kitchen Wishes!

  • Laurence says:

    Can I use white mushrooms instead of portobello if I have these on hand?

    • TKWAdmin says:

      Hi Laurence!

      Yes you can use them but they won’t have that ‘beefy’ taste plus they may give off a bit more water. If they don’t hold together you may need to add a tad more binder, k?

      Best Kitchen Wishes!

  • Joy says:

    Gluten free pano?? I live in middle of no where!! Have an idea for sub?? I used extra egg, coconut flour(2 table), and crushed gluten free Melba toast, didnt work to well. First batch became a scrabble and looked like hamburger. It still taste great! Second batch made a little better into patties. I would make again. Ideas about pano sub?

  • Kathleen says:

    Just made these. We had to eat one right out of the pan. Fabulously delicious. Best veggie burger in our 35 years Vegetarian. No broccoli so used full cup of frozen chopped onions and bell peppers – defrosted. 1 10oz. pkg. of baby Bella’s, 1 can of black beans and 2 jumbo eggs. No fresh grated Parmesan, used can in frig. Seasonings as directed. Had to add several extra tablespoons of panko to hold together. Packed mixture into 1/4 cup then whacked out onto sheet of parchment paper so all were formed. Got 12 small burgers. Transferred to pan with flipper and flattened more in pan. Cooked first batch 7 minutes on each side. They ARE delicate so you have to work gingerly. Thank you!

    • TKWAdmin says:

      Thank you so much Kathleen! The amount of panko you use honestly will vary depending on how ‘watery’ the mushrooms are. I’ve made the mixture where I’ve barely had to add any where other times I have to add several TBL. I really appreciate your feedback; it really means a lot to me!

      Best Kitchen Wishes!

  • Lisa M says:

    Just read through the comments and saw an answer to my question!

    • TKWAdmin says:

      Hi Lisa!

      So happy you found your answer in the comments 🙂

      Best Kitchen Wishes!

      • Julie says:

        hi TKW and all
        i have made these veggie burgers about 6 times now, they are the BOMB! LOVE LOVE LOVE’s amazing how they come out so much like a real burger. My old man LOVES them and he is a huge meat eater. he loves them in a salad with pickles and thousand island dressing, he calls it Veggie Burger Salad. Last night I had left over sweet potato chunks and i put those in to make up for not a quite enough black beans. OMG they were the best yet. I have fridged over night and they were great then as well. I take to work and eat them cold i love them so much. I stopped eating most meats a year ago and do not miss it. now if only I could stop eating cheese! so put these burgers in your rotation and you will not be disappointed! oh and they are best fried in a cast iron skillet with EVOO or avo oil yummy yummy and once again thank you so much for this recipe

        • TKWAdmin says:

          Thank you so much Julie!!! I love the fact that when I don’t feel like beef that I can still get that ‘beef’ flavor in these all veggie burgers! Mr. Fantabulous sounds like your sweetie – HUGE meat eater but he loves them too! OHHHHHHHHHHH I love your ‘Big Mac’ version of the burger as a salad! Love it!!! And total yum on the sweet potato chunks in it too!

          Best Kitchen Wishes!

  • Lisa M says:

    MMM these look so delish! I am planning on making these tonight! Do you think the patties can be formed ahead of time and perhaps refrigerated until ready to fry? Thanks so much!

  • karen says:

    I made these tonight– delicious. I used shredded zucchini as well as the chopped broccoli. only had white onion which was fine. I definitely like the smashing of 1/2 the beans, and leaving the rest whole–adds great texture. Left gills in mushrooms and it was fine. I was NOT able to get them to shape into patties by hand–way to drippy. However, I just used a big spoon and spooned a burger size serving right into the hot oiled pan, and flattened/shaped them with the spoon…. kind of like potato pancakes. Left them get cooked well on one side, then when I flipped it, it was fine, stayed together. I love meat and I love vegetables, and this pan fried veggie cake (burger) was loved by the carnivores and the vegetarians alike!. Thank you for the recipe!

    • TKWAdmin says:

      Hi Karen 🙂

      Thank you so much!!! I really appreciate your feedback! The gills can be left in – some just remove them because they “muddy” the look of the a dish. Okay so if yours were too mushy that means the mushrooms themselves had a higher water content. If you added a bit more say cheese or bread crumbs it would have binded together to form patties initially.

      Have you checked out my Italian Parm version of these burgers? Seriously delicious! It’s on the site here – just search for Italian Parmesan burger

      Best Kitchen Wishes!

  • Chelly Gee says:

    I have made these burgers three times now. The first two times I followed the recipe. Today I didn’t have broccoli so I used asparagus and zucchini. Still delicious. My son is a vegetarian and I am a reducetarian! My sister stopped by, ate one and wanted the recipe. Thanks for the recipe.

    • TKWAdmin says:

      Reducetarian – never heard that term before Chelly. After reading it that sounds a lot like me. I eat proteins but beef specifically I tend to eat very little. And I LOVE the addition of asparagus and zucchini! Try roasted carrots in it next time. TO DIE FOR! Thank you so much for your comments, that really means a lot to me!

      Best Kitchen Wishes!

  • lili says:

    Can the 3 eggs be left out or what do you recommend in place of them for those not WFPB?

    • TKWAdmin says:

      Hi Lili!

      You need the eggs BUT you can use an egg substitute. You can use flax replacement for the eggs (just do a quick search in your browser for flax). 3tbsp ground flax + 9tbsp water and refrigerate for about 45 minutes to replace the 3 eggs.

      Also do a search on this page for egg replacement. There are a ton of great tricks and tips from thos that are vegetarians and vegans.

      Best Kitchen Wishes!

  • mary says:

    Do you have any idea the nutritional values for these burgers? Such as the protein, carbs, fat and fiber so someone doing weight watchers could calculate the points?

    • TKWAdmin says:

      Hi Mary!

      I can only go by what this one website tells me when I plug in the ingredients (as I’m not a nutritionist). I used this website:

      I put in the ingredients with it making 6:

      Calories 233
      Calories from Fat 25
      % Daily Value*
      Total Fat 2.8g
      Saturated Fat 0.8g
      Trans Fat 0.0g
      Cholesterol 61mg
      Sodium 101mg
      Potassium 914mg
      Total Carbohydrates 38.8g
      Dietary Fiber 8.5g
      Sugars 2.9g
      Protein 14.5g

      However my advice is use whatever you use to track your meals and count points to ensure that you’re within your range.

      Best Kitchen Wishes!

  • April says:

    I’m cooking for one…am I able to freeze these you think? Or no

    • TKWAdmin says:

      Hi April!

      Yes, I make a huge batch every week and freeze them. You can’t form them and not make them first as since mushrooms have a high water content they will get soggy if they aren’t cook. I fry up a bunch, cool them and then wrap individually. To reheat you can either pop them in the oven for a few or even microwave them. They are seriously my favorite go-to burger!

      Best Kitchen Wishes!

  • Kim says:

    This recipe looks fantastic. I plan to give it a try this week. Thanks for post it!

    • TKWAdmin says:

      Thank you so much Kim! Let me know what you think of it! It’s one of my favs!

      Best Kitchen Wishes!

      • Kim says:

        I made them today and they were fantastic! I halved the recipe and used cauliflower in place of broccoli (not a broccoli fan). I had to add some regular bread crumbs(I think halving it left me with too much egg. I used 2 med/large eggs). A little extra bread crumbs did not matter at all.

        I made in the morning and froze in individual sandwich bags. I did this because I wanted to make them in my contact grill instead of frying and I usually take the purchased ones straight from the freezer. I think I made them a little large, I got 3 from half the recipe. I set the grill to 400 and cooked 1 for about 6 minutes. Perfect. The flavor was wonderful and the consistency was meat-like. I liked the recipe so much that I plan to try changing it up and using it for other things. Example: cooked brown rice and tomato paste in place of bread crumbs and Worcestershire for stuffed peppers. Thanks again for the great recipe, its a keeper for sure.

        Sorry to ramble on.

        • TKWAdmin says:

          HI Kim,

          Thank you so much! I’ve used cauliflower in mine too – honestly whatever I can find in my fridge at the time works. FYI… zucchini is awesome in this too! I have an Italian Parmesan version of this recipe posted that you may like too! It doesn’t have the rice in it though but the tomato paste and herbs. Do a search on Parmesan Portabello burgers on here.

          Let me know how the rice works out!

          And by all means – ramble away. Lord knows I do it. I love interacting with you guys!

          Best Kitchen Wishes!

          • Kim says:

            Thanks, I will look for the recipe. I haven’t had time to look around at your recipes but plan to this weekend.

  • Carolyn says:

    I just wanted to say THANK YOU!! I have been trying to make veggie burgers for YEARS with tons of different recipes and it never works. I hate beans so I really wasn’t holding out hope for this one or for my chances of finding a good veggie burger period but I just made these and I’ve already eaten 3 so good. Like seriously. This is monumental. So easy too!! Usually veggie burgers are super labor intensive. I will save this recipe forever.

    • TKWAdmin says:

      OMGosh thank you so much Carolyn! Reading comments like yours is honestly why I do what I do. It’s not about the ‘fame’ or the ‘money’ cause I have neither *wink* but the fact that I can help someone make something that they love.

      For as much as I work I don’t have time for labor intensive recipes. I’ve only ever posted one recipe that was laborious but that’s because it required 2 different batters made to pour into a single pan. It’s just a lot of steps but so worth it.

      Please share and tag #thekitchenwhisperer in any pics you post!

      Best Kitchen Wishes!

  • lili says:

    What can I use in place of the 3 XL eggs? What about the Montreal Seasoning?..(because of the high sodium to calorie ratio)

  • Rhea says:

    Just made this and it is delicious! I’m a beginner semi-vegetarian (trying to cut down on meat) and trying to find good veggie recipes that are satisfying. This is definitely a keeper. My hubby says he would eat it again. My kids ages 6, 4, and 2 even ate it.Saving this! Can’t wait to try more recipes.:)

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